Couscous Salad with Herbs and Walnuts | Salad Ways | We're Growing
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Couscous Salad with Herbs and Walnuts

Couscous Salad with Herbs and Walnuts

Course Main Dish, Sides
Servings 4 people



  1. Put the cumin and fennel seeds in a dry frying pan and toast over a medium heat, shaking the pan often, for a few minutes until fragrant. Tip into a mortar and, when cool, grind with the pestle to a powder.
  2. Heat 2 tablespoons olive oil in a frying pan and saute the onion, celery, fennel and garlic over a medium heat for 5 minutes or so, until softened but still with a bit of bite. Remove from the heat and add the ground spices and lemon zest.
  3. Cook the couscous in plenty of salted water, following the packet instructions, about 9 minutes. Drain well and mix with the onion and spice mixture. Allow to cool.
  4. Stir in the lemon juice, herbs, walnuts and plenty of salt and pepper. Before serving, add more oil to lubricate the couscous to your taste - you might want a little more lemon juice too.

Recipe Notes

Recipe Variation

Summer Couscous Salad

Use a standard, fine-grained couscous instead of the big wholemeal variety and cook in vegetable stock of water, according to the packet instructions.

Meanwhile, blanch 100g each peas and broad beans in boiling water until just tender. Drain and refresh in iced water. If you have the patience, slip the broad beans from their outer skins. You could also include about 100g small zucchinis, cut into 1cm dice and fried in a little olive oil for a few minutes until lightly coloured.

For the dressing, whisk the finely grated zest and juice of 1 lemon, 4 tablespoons olive oil, a finely chopped garlic clove and some salt and pepper together. Trickle the dressing over the warm couscous and fork through until fluffy.

Cool, then toss with the vegetables and 200g or so of halved cherry tomatoes, if you like. Add a finely chopped handful each of parsley, basil, mint and coriander. Taste and add more lemon juice and/or salt and pepper if required, then serve.


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